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Maple and chipotle butterflied chicken

Preparation :3h10 minCooking :1h00

Difficulty :easy

Servings :4

This maple and chipotle butterflied chicken is just too perfect. I have discovered the taste combination because of my client Maillard.co, the online meat shop. I decided to create my homemade version !

Ingredients

1 whole 2 kg chicken, butterflied

3/4 cup maple syrup

2 tablespoons olive oil

1 teaspoon ground chipotle (or more to taste)

3 garlic cloves, finely chopped

1/2 teaspoon dried oregano

Salt and ground pepper

Preparation

Place the chicken in a big airtight container.

In a bowl, add the rest of the ingredients, generously season with salt and pepper then stir well. Pour 34 of the marinade of the chicken then rub the chicken to coat well. Close container and place in the fridge. Let it chill for at least 3 hours or even better, all night long ! Shake from time to time. Place rest of marinade in the fridge as well.

Preheat the oven at 375°F. Remove chicken 15-20 minutes from the fridge before cooking.

Cover a big cooking tray with aluminium foil and place the chicken on top, open side down. Pour the marinade that is in the bottom of the container on the chicken.

Place in the oven and cook for 25 minutes. Remove from the oven and baste with the fresh marinade. Place back in the oven and continue cooking for 30 to 35 minutes, or until internal temperature is 180°F. Baste with the marinade every 5 minutes. If skin is not golden enough, you can always finish with a BROIL for a minute or two. Watch out, the sugar will caramelize fast so be careful ! Serve with steamed vegetables, an arugula salad or simply with white basmati rice and soy sauce !

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My personal notes

Our wine stewards suggest

A "turkey" wine to pair along this chicken with local flavors ! More seriously, the nose is present, on the licorice, blueberry and fine herbs notes. Tannins are present, wine is fresh and easy to drink.

Ingredients

Preparation

Place the chicken in a big airtight container.

In a bowl, add the rest of the ingredients, generously season with salt and pepper then stir well. Pour 34 of the marinade of the chicken then rub the chicken to coat well. Close container and place in the fridge. Let it chill for at least 3 hours or even better, all night long ! Shake from time to time. Place rest of marinade in the fridge as well.

Preheat the oven at 375°F. Remove chicken 15-20 minutes from the fridge before cooking.

Cover a big cooking tray with aluminium foil and place the chicken on top, open side down. Pour the marinade that is in the bottom of the container on the chicken.

Place in the oven and cook for 25 minutes. Remove from the oven and baste with the fresh marinade. Place back in the oven and continue cooking for 30 to 35 minutes, or until internal temperature is 180°F. Baste with the marinade every 5 minutes. If skin is not golden enough, you can always finish with a BROIL for a minute or two. Watch out, the sugar will caramelize fast so be careful ! Serve with steamed vegetables, an arugula salad or simply with white basmati rice and soy sauce !

Innkeeper, drinks!

A "turkey" wine to pair along this chicken with local flavors ! More seriously, the nose is present, on the licorice, blueberry and fine herbs notes. Tannins are present, wine is fresh and easy to drink.